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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 20 |
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I have not tried this recipe. I got it from Tops courtesy of Kraft Kitchens. Ingredients:
1/2 teaspoon salt, divided |
12 cups warm air popped popcorn |
4 baker's semi-sweet chocolate baking squares |
1/2 cup butter |
40 jet puffed marshmallows |
Directions:
1. Preheat oven to 275. Sprinkle 1/4 teaspoon salt over popcorn in large bowl; toss to coat. Set aside.
2. Melt chocolate and butter in large saucepan on low heat, stirring frequently. Add marshmallows; cook until completely melted, stirring frequently. Remove from heat; stir in remaining 1/4 teaspoon salt. Pour over popcorn; toss to coat. Spread onto greased baking sheet.
3. Bake 20 to 25 minutes or until crisp, stirring after 15 minutes. Cool on wax paper.
4. Storage: Store this chocolate treat in an airtight container at room temperature for up to 1 week.
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